Pairings:Try pairing Butter Infused Olive Oil with the following for a dynamite salad dressing or marinade:

Blueberry Dark Balsamic

Cara Cara Orange Vanilla White Balsamic

Maple Dark Balsamic

​Common Uses:​

Try this oil over popcorn

With crab, shrimp or lobster

to dip bread

Drizzle over Pasta, mashed potatoes or rice

Use this oil as a butter substitute in baking

Our Recipes:​

​Mushroom & Sage Infused Chicken Pot Pie

​Ingredients for the Pot Pie:

2 cups sliced carrots, diced

1 cup chopped celery

1 large yellow onion, diced

1/2 cup peas

1 cup yellow potatoes, diced and microwaved for 3 minutes

2 cups cooked diced skinless chicken

1/2 cup flour

1/3 cup mushroom-sage olive oil

3 cups chicken stock or broth

1 cup heavy cream or milk

1 teaspoon fresh thyme leaves

salt and pepper to taste

Ingredients for the Buttermilk Biscuits:

3 cups all purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1 stick chilled unsalted butter, cut into 1/4-inch pieces

1 cup buttermilk

1/4 cup butter olive oil​

​Directions:Grease a 13" x 9" baking pan or casserole

Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.

Directions for Biscuits:In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat the oven to 350 F.

Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.

Directions:Preheat the oven to 350 F. and adjust a rack to the middle of the oven. Line a large rimmed baking with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil of your choice. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2" in diameter) in the center of each slice of bread. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.

Bake for 10 minutes - or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well don eggs with a solid yolk, cook for 12 minutes.

Serves 8Enjoy!!

Bananas Foster(from one of our cooking demos)

​Ingredients:

2 Bananas

1 Tbsp MOV Butter Flavored Olive Oil​

1 Tbsp Brown Sugar

1/4 Cup Rum

2 Cups Vanilla Frozen Yogurt

Directions:Place butter flavored olive oil in a heavy non-stick sauté pan and set to medium heat. Peel and slice bananas into quarters and add to the pan. Once bananas are evenly coated, carefully add the rum to the pan. NOTE: If using an electric stove top, cook for approximately 1 minute to allow alcohol to burn off. If using a gas stove, gently tip the pan until the flame ignites the Rum vapors. As soon as the flame goes out bananas are ready to serve. Place 1 cup of frozen yogurt in a dessert bowl and ladle bananas and sauce over the yogurt. Yield 2 servings​Enjoy!!